The Always Hungry community often gets asked questions about ketogentic diets and how to adapt AH to a keto lifestyle. We’ve answered some of these questions in our post on keto diets and would like to continue to keep the keto conversation open.
These keto cookies are very satisfying, for both your body and your taste buds. While we don’t recommend using sugar-alcohol sweeteners like erythritol, small amounts can be used occasionally on a ketogenic diet. However, most keto cookies include way too much of this type of sweetener. So this recipe is an alternative that uses very small amounts while creating a delicious cookie.
We recommend using no sweeteners in Phase 1 so that you can retrain your body and your tastebuds. Then, in Phase 2, you can begin experimenting with adding some sweeteners back in natural forms like honey and maple syrup. As always with AH, pay attention to how your body responds. Large amounts of erythritol have been linked to gastrointestinal issues for some people. Once you feel stable in your AH way of eating, you can try these cookies as a way to add variety or to share with anyone in your life who needs a keto-adapted and delicious cookie.
2 TBS keto-friendly sweetener like Lakanto or erythritol*, or honey for AH Phase 2
1/2 cup almond flour
1/2 tsp baking soda
1/8 tsp salt
3 1/2 ounces dark chocolate bar (100% chocolate – no sweetener added)
First, preheat your oven to 350 degrees F.
Next, cream together peanut butter and sweetener. Then, stir in the egg until the mixture is well combined.
In a separate bowl, mix together almond flour, baking soda, and salt.
Then, add the almond flour mixture to the peanut butter mixture and stir until well mixed.
Finally, chop the chocolate bar into small pieces and stir into the cookie batter until evenly mixed.
Using a rounded tablespoon or 1-inch ice cream scoop, scoop the dough into 2-tablespoon-sized balls and place on a silicone baking mat or parchment-lined baking tray. Press the balls down with a fork in a crosshatch pattern. Alternately, roll the dough into a log and slice into twelve equal parts. Place on the baking mat and press with a fork.
Finally, bake for 15 minutes, and then cool for at least 15 minutes before handling. Gently transfer the cookies to a shallow storage container with a lid. Refrigerate for at least a few hours to overnight before enjoying.
Note: These keto cookies will be crumbly before refrigerating but will firm up in the fridge.
*Lakanto is a natural, zero-calorie, sugar-alcohol, sweetener substitute. It’s a combination of Monkfruit and erythritol. While we don’t recommend using sugar-alcohol sweeteners like erythritol, small amounts can be used on a ketogenic diet. See notes above the recipe for uses with AH.
Nutritional Info Per 1 keto cookie:
Total Carb: 9 g (16%)
Fiber: 3 g
Protein: 7 g (13%)
Fat:18 g (71%)